Menu Monday- Oriental Influence

 Nothing like a good oriental influenced meal here in the heartland. Nothing like challenging the salt and pepper personalities either!

 We started with a black and red tablescape. The chargers are just regular silver chargers bought at Michaels and the outer rim was painted with chalkboard paint. This gives the opportunity to write your guests names or food dish, etc.

 My daughter is able to fold paper cranes...the perfect touch.

 Menu
Egg Rolls
with Thai Dipping Sauce
Sushi (well sort of)
Coleslaw
Sticky rice
Fresh fruit in season

 Now gather family.......
and have fun!
  The truth behind the photo.......
  husband just home from work, in bath robe, nice oriental touch.
Son, working night shift, up to eat....has not yet bathed....

Chinese character for family

helper one, taking a break???

helper 2 and official crane folder

Coffee Toffee Ice Cream

National Ice Cream Day June 17th
I just bought an ice cream maker at a garage sale...for $2.00!
For years I have come across recipes and thought I would love to make this, unsure of whether or not I would ever really use a maker I never saved them. I was afraid I might spend money on one and never use it. So 2 bucks was a win, however.....I had saved none of the recipes. I began scouring through my magazine obsession collection to see what I could find.
Paula Dean's Coffee Toffee was what I settled on.

2 quarts half and half
1 quart heavy cream
12 egg yolks (click here for a great cake to make with the egg whites)
4 c sugar
1 c strong coffee, cooled ( make it strong, I drink pretty strong coffee and it still needed more!)
1 12oz bag toffee bars, chopped

In large Dutch oven combine half and half and cream, cook over med heat until almost simmering.
Remove from heat.
In large bowl beat yolks and sugar, (thick), Gradually pour 1/4 cream mix over eggs, whisking constantly to avoid cooking the eggs.
Next stir egg mixture into remaining cream and reheat whisking constantly for 15-20 min until mixture coats the back of spoon. Cover and chill for at least 4 hours,  Stir in coffee and chocolate pieces.
 Pour into ice cream container and follow makers instructions.
Now my machine because it was used did not come with instructions. You can see the model below, so I let it run about 1 hour, used a medium bag of ice and about 1/2 c rock salt. It probably could have went longer but since this recipe requires placing in freezer 4 hours for a firmer texture I am not sure. After the required time in the freezer it set up well. I know many people eat their ice cream right out of the maker, if you did this I am not sure how long it would take to set well enough or if it even would, so allow plenty of time.

the 2 dollar ice cream maker!

the cake you can make with the egg whites! I mean ya gotta have cake with ice cream right? (see link above for recipe)

Peanut Butter Fudge

Peanut Butter Fudge
Addiction level- 10

Nope you cannot eat just one piece.

2 c sugar
1/2 c milk
1 1/3 c peanut butter, smooth or chunky
1 7 oz jar marshmallow creme

In large saucepan bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and mm creme, mix well and pour into a well buttered 8 inch pan. Chill until set and cut into pieces.

So easy! So good!

Chocolate Angel Food Cake

 

Chocolate Angel Food Cake

1 1/2 c powdered sugar

1 c flour

1/4 c baking cocoa

1 1/2 c egg whites ( 10-12)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 c sugar

Frosting

1/4 c butter

1/4 c baking cocoa

2 Tbs milk

powdered sugar

Preheat oven to 375 and move rack to lowest position.

Cake

Sift powdered sugar, flour and cocoa together 3 times. Set aside.

Beat egg whites, cream of tartar and salt until soft peaks form, add sugar 2 Tbs at a time, continue beating until stiff peaks form.

Fold in cocoa mixture about a quarter at a time. Pour into ungreased tube pan. Run a knife through cake batter making sure there are no air bubbles.

Bake 35-40 minutes, Invert over a bottle or on cake stands if your pan has them. Let cool. Release cake by running a sharp knife along edges and center.

Frosting

in medium sauce pan melt butter, mix in cocoa and milk

Add enough powdered sugar for a drizzling consistency. Pour over cake slowly letting some absorb. Apply a couple layers letting them partially set in between.

Grill Pack Potatoes

For the Grill or oven who doesn't love the old campfire pack veggies.
My favorite part is the onions, oh grilled onions.....simply divine!

Layer on tin foil
 sliced onions
 potatoes with the peel on, cut into bite size pieces
carrots, cut into sticks
Drizzle with 1 Tbsp olive oil
Dot with 1/4 c butter
 season with salt and pepper
fresh thyme and rosemarry
 seal and cut slits to vent, throw on the grill or in the oven and cook until veggies are tender.
Be careful opening, steam will burn!

Berry Puff Pancake

 From Cook's Country Lost Recipes

 OH YUM. I put this under breakfast but really eat it anytime and yes it could even be hot out of the oven with ice cream for dessert.

1 c flour
1/2 tsp salt
1 c milk
1 large egg
1/2 tsp vanilla
4 Tbs unsalted butter
2 c fresh berries, your choice
3/4 c sugar ( this is a lot, I used about 1/2 c and it was perfect, and I have a SWEET tooth)

Preheat oven to 375.
Whisk milk, egg and vanilla in small bowl.
In medium bowl whisk flour, and salt, make a well and add egg mix. Stir until combined.
In 12 inch oven  proof pan, I used cast iron, melt the butter. Pour batter over butter then scatter berries on top, leave 1 inch rim for a crust. Sprinkle sugar over berries, again leaving the border. Bake 50-60 min. Serve hot.